Soupe Au Pistou

Recipe Ingredients

1/3 cup	53g / 1.9oz	Dry white beans - washed
		(navy or Great Northern beans)
2		Garlic cloves - peeled
3 tablespoons	45ml	Extra-virgin olive oil
1		Fresh basil - leaves only
4 oz	113g	Gruyere or Parmesan cheese - freshly grated
2 oz	56g	Red potatoes - with skins (small)
1 oz	28g	Carrot - peeled (large)
1 oz	28g	Onion (small)
1 oz	28g	Zucchini - with skin (small)
1 oz	28g	Yellow crookneck squash - with skin (small)
1		Celery stalk - peeled
1		Tomato - peeled, and seeded (large)
1/4 lb	113g / 4oz	Green beans
8 cups	1896ml	Chicken stock or canned broth
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place beans in a small saucepan and cover with a generous amount of water. Bring to a boil and cook, covered, until beans are tender, about 1 hour. Drain and reserve. (To test a bean for doneness, choose a small one. Smaller beans take longer to cook because of their dense centers. The bean should taste creamy, rather than powdery, inside.)

Make a pesto by pureeing garlic, olive oil, and a few basil leaves in a blender. Gradually add remaining leaves until all are pureed. Transfer to a small bowl, add grated cheese, and stir. Set aside.

Cut each vegetable into even 1/2-inch dice and set aside. To avoid discoloration, reserve potatoes in a bowl of cold water.

Bring chicken stock to a boil in a large stockpot. Add white beans, potatoes, carrot, and onion. Return to a boil, reduce to a simmer, and cook, uncovered, 15 minutes. Add remaining vegetables and bring back to a boil. Reduce to a simmer and cook an additional 10 minutes, uncovered. Season to taste.

This recipe yields ?? servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A24 broadcast 10-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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